The cake base is Pâte Brisée and the Curd recipe you can find here
the quantities make for 1 Tarte or 6 Tartelettes
What you need for cake base:
- 200g wheat or spelt flour (I prefer wheat)
- 100g cold butter, cubed
- 1 pinch of salt
- 3 spoons caster sugar (or 2 spoons of sugar + 1 sachet Vanilla sugar)
- 1/4 glass of water or milk
Mix butter and flour lightly until you have crumbles. Not too long though, add sugar, water (or milk) and the pinch of salt. Begin your work on the dough. If you feel it needs a bit more flour, feel free to add.
Roll out the dough and place it in a Tarte or Quiche baking form. Prick the dough with a fork. Don’t forget to pre-heat your oven to 180°C/356°F. Baking time is 10 -15 mins.
The dough needs to be “blind-baked”. Bake the cake base but prevent it from rising by weighing it down with beans, lenses or even rice.
How to do it? Just add a layer of Aluminium foil or baking paper on top and fill the Tarte form with beans as in the image above.
I presume the beans cannot be used for cooking anymore, at least I never tried but can be reused every time for this purpose.
When the dough cooled off, fill your Tarte/Tartelettes with the previously prepared lime curd.
And nooow — It’s meringue time!
You can make French or Italian meringue for the Tarte. Both are suited. I go with the French one, it’s less hassle to be honest.
Prepare your mixer! It is vital for the Baiser.
I use 2 egg whites and 140 g caster sugar for one Tarte or 6 Tartelettes decoration.
How to do meringue:
Start by beating the egg whites with a pinch of salt at low speed, add half of the sugar, keep the same speed until it gets a bit foamy and you see tips forming. Add the rest of sugar and increase the speed by 1-2 levels, depending on your mixer.
The meringue should be stiff when you are done beating 🙂
You can either spread meringue on the curd using an offset spatula, making decorative swirls or use a star-like tip (like below) to decorate your Lime Tarte kiss by kiss (Baiser is kiss in French).
After spreading enough kisses on your Tarte, you should caramelize the tips of the kisses using a handheld kitchen torch.
If you don’t have a kitchen torch you can caramelize/dry the meringue on the Tarte under the broiler.
The Tarte is at it’s best after 5 -6 hours in the fridge or even better, the next day.
It’s really delightful, darling! The sweetness of meringue melts into the soft, creamy, fruity curd texture.
Dare to bake it! It’s actually easy to make and the reward is incredible. Bring it to a party and you are cherished forever! But it takes some time! My tip: prepare the Curd on the previous day and you are good to go!